From Church Cookbook:
1 T. margarine
1/2 C. finely chopped celery
1 can cream of mushroom soup
1 C. water or chicken broth
1 T. instant onion soup mix
4 C. cubed cooked chicken
5 green peppers
1 t. lemon-pepper seasoning
1 1/2 C. grated cheese
3 C. hot rice
In a large saucepan, melt margarine over medium heat. Add celery and cook 5 min or till tender.
Stir in soup, water, and dry onion soup mix. Heat till bubbly. Stir in chicken; heat through. Stir in rice; remove from heat.
To assemble, halve the peppers lengthwise, remove stems, seeds etc. Place pepper halves cut side up, in
large shallow baking pan. Divide chicken mixture among pepper halves, Sprinkle lemon-pepper.
Cover peppers loosely with foil. Bake in a 350 oven for 25 minutes or till peppers are crisp-tender. Sprinkle with shredded cheese; top with pimento. Bake, uncovered about 4 minutes till cheese is melted.
